Braised Pork Belly - Top Chef

By tulawdog

Ingredients

• For Herb Salad:
• Pork
• 2 * 2 lbs pork belly, skin off
• 8 * 8 cups chicken stock
• 1 * 1 head garlic, peeled and smashed
• 6 * 6 shallots, peeled and chopped
• 2 * 2 cups white wine
• 4 * 4 cups soy sauce
• 4 * 4 cups rice wine vinegar
• 8 * 8 (sweet 100) tomatoes, cut in half
• 2 * 2 oz French green beans
• 3 * 3 oz sherry vinegar
• 1 * 1 teaspoon Dijon mustard
• 6 * 6 oz canola oil
• 2 * 2 ribs celery, peeled and shaved thin
• 4 * 4 celery leaves from heart
• 4 * 4 sprigs fresh parsley, leaves picked
• 6 * 6 fresh chive tips
• 4 * 4 sprigs fresh chervil, leaves picked
• 4 * 4 sprigs fresh tarragon, leaves picked
• For Garnish:
• 1 * 1 green apple, peeled and cut into batons
• 4 * 4 black olives, cut in 1/6th
• 2 * 2 lemons, juiced
• 1 * 1 jar truffles in juice, minced
• * Maldon sea salt

Preparation

Step 1

1. Trim off excess fat around pork belly.

2. Start cold chicken stock in a roasting pan and add pork belly. Bring up to a boil. Remove pork belly from the stock and set aside.

3. Add garlic, shallots, white wine, soy sauce, and rice wine vinegar to the chicken stock and bring to a boil. Reduce heat to a simmer and add pork belly back in. Cover with parchment paper and foil and braise for 4 hours at 220-degrees F in the oven. Remove from oven and let pork cool in the braising liquid before portioning.

4. Strain out 2 cups of the braising liquid and simmer tomatoes and green until tender. Season and reserve.

5. For herb salad, whisk sherry vinegar with Dijon mustard until smooth. Slowly stream in canola oil while continuing to whisk vigorously to emulsify. Season. Toss all greens together with vinaigrette to taste.

To Serve:

1. Place green bean and tomatoes with braising liquid in a bowl.

2. Portion pork belly and place in the center of the bowl.

3. Garnish with apple batons, black olives, lemon juice, truffles, and herb salad.